This is a lengthy, thoughtful article and the author (Gabe Ulla)
has made an effort to interview a number of very prestigious chefs,
including Wylie Dufresne, Jose Andrés, David Chang,
and Nathan Myhrvold in the United States and
Christian Puglisi and David Toutain in Europe.
It's definitely worth a read, but here are a couple of quotes that
struck us as defining the issue effectively:

"[David] Chang's main point is that he sees 'a lot of
people spend a lot of time developing new, really cool stuff -
often not operating at a profit - and then get their
new ideas swiped by someone else without attribution. We're
all guilty of not giving enough credit, but there are some cases
that are too obvious.'"

And per Wylie Dufresne, " 'When I'd notice someone
copying and then being praised as having innovated, it always
bothered me more that the publication writing about the dish
wouldn't point it out,' he says. 'No one seemed to call the chef
and say, 'Do you want to come clean on this?" He adds: 'Dishes are
just as personal and laborious as other works of art,
yet people get away with copying in
cooking far more than they do in other
disciplines.'"

On the other hand, Amanda Cohen writes, "'Making dishes is
a conversation that chefs are having with each other, and it's
always nice to feel like someone's seen what I'm
doing.'"

Our own feeling is that creative cooking should be
encouraged, much like creative research in other fields such as
science or history. Giving credit, whether through citations or
actual references, doesn't affect the value of those efforts - it
shouldn't in cooking.